Put in the bottom of a greased 13 X p inch pan. Prepare a box of yellow cake mix according to directions on the box and add 1/4 C oil to the mix. Pour over the rhubarb. Bake at 350 degrees for about 50 min. Part of the cake can be frozen for later use.

NOTE: Even if your yellow cake mix is super moist, already instructs you to put in X amt of oil, go ahead and add the extra 1/4 C oil to it.

Prepared by Hill County Extension Service,
Revised and reprinted by Yellowstone County Extension Service - 1989.

Bring water and margarine to boil in a sauce pan. Ad the flour to hot mixture and stir rapidly until mixed. Gool slightly (but not too long) By hand beat in 4 eggs one at a time (I use my kitchen aid). Spread mixture on ungreased cookie sheet. Bake 400 degrees for 30 min or until lightly brown. Let cool. Whip cream cheese for about 10 min.
Add pudding mixes, then slowly add 2 3/4-3 C milk, scrape often. (I do this to eliminate a lot of the lumps). Spread on cooled crust and refrigerate until cold. Top with whipped cream or Cool Whip. Drizzle lightly with chocolate sauce.

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 t of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients (I mix this by hand-no big deal). Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times.

Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender.

We like to eat this wth potato salad or even green salad. Yummy recipe.

mom used to make this on cold, snowy days and serve with warm bread and butter....mmmmmmm!! memories

cook potatoes in large pan with just enough water to cover tops til ALMOST done....
add rest of the ingredients and simmer for a few hours...tasting as you go and adding more seasonings as you go
the bacon grease just gives it more flavor (yeah, and calories, too...but who's counting )
sometimes, i even add some diced ham or cooked hamburger for the cowboy who has to have beef
the milk is added last just to add creaminess and extra flavor

see...pretty simple...forgive me for writing measurements....i have never been one to use a measuring cup except when i am baking croissants or some recipe i have never tried...
stay tuned for more as i think of them

Hanta...or anyone out there who can help....
speaking of recipes...the hubby grew up eating baking powder (homemade, of course) biscuits EVERY morning and still loves them...i have yet to find a really good recipe....any suggestion??

Believe me, my last post is about the very best biscuits you could ever make. My wonderful mother-in-law (and she is the most awesome woman in the world - my opinion) made up a recipe book with all the favorite recipes her kids loved when they were younger, (and gave it to them, the kids) and the cloud biscuit was in it. Best biscuits I've ever eaten. She gave each of her kids this recipe book and I am grateful to have these wonderful recipes handed down from generation to generation, and it is an honor to pass these forth to you, I think it is dumb to let a "family secret" recipe be secret. Any of you have problems with that I have a problem with you....

hanta yo...will be heading home sunday morning and will let you know that night how the biscuits went I don't suppose you happen to have a recipe for country gravy??? jesse loves homemade biscuits with homemade country gravy....yes, spoiled rotten does not begin to describe the cowboy

the secret about country gravy is getting all the drippins' you can get out of the meat, add a little milk and cornstarch. No WAY can you beat that gravy!!! The secret is the milk. My spouse was surprised when I came up with "country gravy".

My husband LOVES country gravy as did his father before him. However, I use flour and not cornstarch. Also, whole milk makes better gravy than 2%. I usually add a little water when stirring to keep the gravy from getting too thick. There are little tricks like this that make the best gravy. You just need to do it alot to learn how you like it best. My gravy is real good, but my mother-in-law makes the best country gravy. Only reason I can think of is that she has made it for over 50 years. That's lots of gravy!!

Need something in a hurry for hungry men? Biscuits and gravy ALWAYS do the trick. Never ran into a man yet that didn't just love biscuits and gravy.

Here is a recipe we like really well. Fast, easy and delicous.

Beef 'n Potatoes

For each serving, use one large portion of sliced round steak and one medium peeled potato. Flour meat with seasoned flour (salt, pepper, garlic salt or garlic pepper, etc). Brown the meat, using bacon drippings, butter or olive oil, whatever your conscience will allow. In a cassarole, place a layer of the browned meat, add a layer of sliced raw potato, some sliced onion and generous sprinkling of parmesean cheese.

When all the portions are assembled in layers, finishing with the parmesean cheese, for each two or three servings, add 1 cup water and one beef boullion cube to the browning pan, deglaze the pan and pour the liquid over the beef and potatoes.

Cover and bake at 350 degrees for one hour, until fork tender.

We tend to like this not in many layers, so I use a bigger bottom pan to bake it in.